Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1¼ pounds $1.29
• Japanese eggplant

  12 ounces $4.99
• Roma tomatoes

  8 ounces $1.49
• Yellow onion

  4 ounces $0.99
• Fresh peeled ginger

  1 tablespoon grated $3.99
• Garlic

  3 cloves $0.79
• Jasmine rice

  ¾ cup dry $3.59
• Water

  1⅞ cups
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  1 teaspoon
• Ground turmeric

  ½ teaspoon
• Paprika

  ½ teaspoon
• Red pepper flakes

  ¼ teaspoon
• Fish sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Fresh lime juice

  1 tablespoon
• Chopped cilantro

  2 tablespoons

Instructions

1. Set a rack beside the stove for the chicken, then dice the 12 ounces Japanese eggplant, chop the 8 ounces Roma tomatoes and 4 ounces yellow onion, grate 1 tablespoon ginger, and mince 3 garlic cloves.
2. Combine ¾ cup jasmine rice, 1⅛ cups water, and ¼ teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Pat 1¼ pounds chicken thighs dry and season with ½ teaspoon kosher salt. Heat 1 tablespoon neutral oil in a deep skillet over medium-high heat; brown the 1¼ pounds chicken thighs for 4 minutes per side, then transfer them to the rack.
4. Add 1 tablespoon neutral oil, 12 ounces diced Japanese eggplant, 4 ounces chopped yellow onion, and ¼ teaspoon kosher salt to the skillet. Cook over medium heat for 6 minutes, stirring occasionally, until lightly browned.
5. Stir in 1 tablespoon grated ginger, 3 minced garlic cloves, ½ teaspoon ground turmeric, ½ teaspoon paprika, and ¼ teaspoon red pepper flakes; cook for 30 seconds. Add 8 ounces chopped Roma tomatoes and cook for 2 minutes, crushing them slightly.
6. Return the 1¼ pounds browned chicken thighs to the skillet and add ¾ cup water, 1 tablespoon fish sauce, and 1 teaspoon brown sugar. Bring to a simmer, cover, and braise over medium-low heat for 20 minutes; uncover and cook for 5 minutes, until the sauce thickens and the chicken reaches 165°F.
7. Stir 1 tablespoon lime juice into the braise. Divide the cooked rice made from ¾ cup dry jasmine rice between two shallow bowls, spoon over the chicken and eggplant braise, and finish with 2 tablespoons chopped cilantro.